These rustic free-form strawberry rhubarb galettes are sweet, tart, juicy, and so easy to make from scratch! The strawberry rhubarb filling bakes into a flaky all-butter pie crust brushed with a strawberry rhubarb jam and gets topped with sweet vanilla ice cream.
Perfect for early spring and summer, this classic flavor combination combines all the ingredients of your favorite strawberry rhubarb pie, half of the effort and bake time, and is personalized for each person to have a mini version.
Strawberry rhubarb pies are early summer in dessert form! The super-sweet strawberries paired with the tart rhubarb make for the perfect combination (which is why it's a classic)!
The fruit gets loaded into a flaky, flavorful all-butter pie crust which balances everything out. I love making these as galettes because they are rustic, open face and are made without a top crust or pie dish!
These can easily be made a day in advance and eaten at room temperature or can be lightly reheated. I love to eat mine slightly warm with a scoop of ice cream!
Why You'll Love This Recipe
Classic flavor combination - Strawberry and rhubarb is a sweet, tart, nostalgic flavor combination used in late spring and early summer. The flavors pair perfectly with a buttery pie crust and taste delicious.
Easier than pie - These free-form, open-faced pies, also known as galettes, don't have a top crust, aren't runny like other fruit pies, and are completed in half the time.
Versatile - The strawberry rhubarb galettes can be made mini, as a full-sized galette, or made using store-bought pie dough or even a store-bought flaky puff pastry.
- Flaky pie crust. This recipe uses an all-butter pie crust which gives the best flavor and flaky factor. This needs to be made at least two hours in advance.
- Strawberries and rhubarb. Look for the brightest rhubarb and strawberries you can find. This will produce the best color outcome.
- Cornstarch. This helps to thicken the fruit juices that release while baking!
- Coarse sugar. Demerara or turbinado sugar gets sprinkled on the crust edges before baking.
- Strawberry rhubarb jam. To brush onto the fruit after baking. This helps provide a touch of extra flavor and a nice sheen. You can also just use strawberry jam!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use frozen fruit, allowing it to thaw in a colander for about 1 hour prior to using.
- Add sliced almonds to the crust in addition to the turbinado sugar.
- Make the recipe as one large galette (with one disc of pie dough) rather than mini versions.
- Add a streusel topping or crumb topping to the fruit before baking (similar to a strawberry rhubarb crisp). Follow the crumb topping recipe from these Cinnamon Apple Crumble Muffins with Oats.
- Top the tartlets with Swiss meringue! You can use the recipe from these mini lemon meringue tarts for this.
- Use puff pastry or rough puff pastry instead of pie crust for an even flakier version.
- Bake the strawberry rhubarb galettes with store-bought crust rather than making your own.
How to Make This Recipe
Before beginning, make the all-butter pie crust and allow it to rest and hydrate in the fridge for at least two hours, or up to two days.
One: Chop the rhubarb and strawberries and toss with sugar, cornstarch, and vanilla.
Two: Roll out the pie crust to ⅛" inch thickness, then cut out four, 6" rounds and place on a baking sheet with parchment paper.
Three: Equally add the strawberry rhubarb pie filling to the middle of each piece of pie dough, leaving at least 1" around the edges.
Four: Fold the pie crust upwards around the filling in sections to encase the fruit. Gently press the seams down.
Hot tip! When adding the fruit filling, mound it in the center. During the cooking process, it will cook down and fall.
Five: Whisk and egg and brush the edges of the exposed pastry all over.
Six: Sprinkle the coarse sugar over the top of the egg wash, then bake until the crust is golden and the fruit is bubbling.
Hot tip! As soon as the strawberry rhubarb galettes come out of the oven, brush jam over top of the fruit. This keeps it glossy and bright, rather than dulling out.
- Look for vibrant pink or red rhubarb stalks.
- Leave a 1-2" border around the fruit filly to close the pastry.
- Transfer the pan to the bottom third of the oven for final 5 minutes of baking time to ensure bottoms are fully cooked.
- Brush the fruit with strawberry rhubarb jam or strawberry jam for a glossy, appealing finish.
How to Reheat Pie
The best way to reheat pies or pie slices is to do so in the oven to help the crust flake back up. Reheat the strawberry rhubarb tartlets in a 350℉ oven for 5-10 minutes until the fruit is fully warmed.
Cornstarch, flour, or tapioca powder are all great thickeners for fruit pie to ensure the filling won't be too runny or cause a soggy crust.
Rhubarb does not need to be cooked before baking. It breaks down quickly and can become rather mushy with too much baking time.
The best way is to ensure the pie is baked for enough time. Look for the fruit filling to be very bubbly. It's also good practice to move the pie to the bottom third of the oven or the final 5-15 minute of bake time to ensure the bottom is fully baked.
The deliciously sweet strawberries offset the tart flavor notes of the rhubarb. They are also harvested during the same growing season, making them a match made in heaven!
Store the strawberry rhubarb mini pies at room temperature for two days or in the fridge for 5 days.
To freeze, wrap the full baked tartlets in plastic wrap, foil, then place in a sealed container. To thaw, unwrap completely then thaw at room temperature.
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Mini Strawberry Rhubarb Galettes
- Food processor or pastry cutter
- Rolling Pin
- Pastry brush
- Large baking sheet
- 1 disc pie dough all-butter pie crust
- ¾ cup fresh strawberries quartered
- ¾ cup fresh rhubarb cut into 1" slices
- 1 tablespoon cornstarch
- ¼ cup granulated sugar
- 1 teaspoon vanilla paste or extract
- 1 egg for egg wash
- 2 tablespoons coarse sugar for the crust
- 2 tablespoons strawberry jam optional, for glaze
- vanilla ice cream or whipped cream for serving
- Before beginning, the pie crust needs to be made at least 2 hours in advance and refrigerated until ready to use.
- Slice the strawberries and rhubarb into bite sized pieces, then toss with the cornstarch, sugar, and vanilla. Set aside.¾ cup fresh strawberries, ¾ cup fresh rhubarb, 1 tablespoon cornstarch, ¼ cup granulated sugar, 1 teaspoon vanilla paste or extract
- Roll out the pie crust into ⅛" thick and cut out four 6-inch rounds. Use the scraps and re-roll to get another round, if needed. Transfer them to a parchment lined baking sheet.1 disc pie dough
- Add a heaping ¼ cup of fruit to the center of each pie disc, then fold the edges up and gently press them to seal. Tuck in any extra pieces of fruit into the folds or on top and add any leftover juices.
- Whisk the egg with about 1 teaspoon of water, then brush onto the pastry. Sprinkle on the coarse sugar, then place the pan in the fridge for 15-30 minutes.1 egg, 2 tablespoons coarse sugar
- While the galettes are chilling, preheat the oven to 375℉. Once hot, bake the tartlets for 30-35 minutes until the pastry is golden brown and the juices from the fruit starts to bubble.
- Heat up the strawberry jam then brush it on top of the fruit to give it a nice sheen.2 tablespoons strawberry jam
- Top with vanilla ice cream or whipped cream, and enjoy (still slightly warm is best)!vanilla ice cream or whipped cream